Ingredients: flour, butter, vinegar 9%, eggs, salt, ice water, milk, sugar, corn starch, cream 33%
Cooking method:
Pour flour into a bowl.
Cut the butter inside, preferably with a knife (400 gr).
In a glass, break an egg and a tablespoon of vinegar, then add cold water to the brim (250 ml should work).
Mix the masses, mold 9 balls each, then put in the refrigerator for at least 2 hours, you can all night.
Next, for the cream, mix sugar, egg, starch.
In a saucepan over medium heat, heat milk (400 ml) to a boil and mix.
Stir the whole mass on a medium fire to thicken.
Add 100 g of butter, put the cream in the refrigerator to cool for at least an hour.
We bake cakes (I got nine, be sure to prick with a fork so that the cakes do not swell).
These turned out to be, when heated, they decreased by 1-2 cm.
We take out the cream, beat lightly.
After that, in another bowl, whip the cream 200 ml of 33% and add to the almost finished cream, beat for uniformity.
We collect the cake, without impregnation.
And voila, the main thing is to leave the rest of the cakes for sprinkling.